Peach Cheesecake Rolls (Print Version)

# Ingredients:

01 - 2 cups peaches, peeled and diced.
02 - 1 tablespoon butter.
03 - 1 tablespoon brown sugar.
04 - 1 teaspoon cinnamon.
05 - 1 teaspoon vanilla extract.
06 - 1 tablespoon cornstarch (optional).
07 - 1 tablespoon water (if using cornstarch).
08 - 8 oz cream cheese, softened.
09 - 1/2 cup powdered sugar.
10 - 1 teaspoon vanilla extract.
11 - 10 egg roll wrappers.
12 - Vegetable oil for frying.
13 - 1/4 cup cinnamon sugar (3 tbsp sugar + 1 tbsp cinnamon).

# Instructions:

01 - Melt butter in skillet. Add peaches, brown sugar, cinnamon, and vanilla. Cook 5-7 minutes until soft.
02 - Mix cornstarch with water, add to peaches to thicken. Cook 1-2 minutes more. Let cool.
03 - Beat cream cheese, powdered sugar and vanilla until smooth.
04 - Place wrapper diamond-style. Add 1 tbsp each of cheesecake and peach filling in center.
05 - Fold bottom corner over filling, fold in sides, roll up. Seal with water.
06 - Heat oil to 350°F. Fry rolls 2-3 minutes until golden.
07 - Roll hot egg rolls in cinnamon sugar.

# Notes:

01 - Serve warm with ice cream or whipped cream.
02 - Can use canned peaches instead of fresh.
03 - Make sure oil stays at 350°F for crispy rolls.
04 - Don't overfill to prevent bursting.

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